Ingredients

• 4 smoked ham hocks
• 1/4 teaspoon saffron threads
• 12 scallions
• 1 1/4 pounds fideos or angel hair pasta, broken into 1-inch lengths
• 1 pound large shrimp
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound abalone or oyster mushrooms—stems trimmed, caps sliced lengthwise 1/4 inch thick
• Salt and freshly ground pepper
• 8 garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• 1 cup Spanish green olives, pitted and chopped
• 1/2 teaspoon crushed red pepper
• 1 cup dry sherry, such as fino
• 2 tablespoons fresh lemon juice
• 2 dozen Manila or littleneck clams, scrubbed
• 1/2 cup chopped cilantro

Preparation

In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1 1/2 hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Using scissors, cut down the back shell of each shrimp. Remove the dark intestinal veins, leaving the shells intact.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with salt and pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away.

MAKE AHEAD The recipe can be prepared through Step 3 up to two days in advance. Refrigerate the ham hock broth, chopped ham, scallions and shrimp separately. Store the toasted fideos in an airtight container at room temperature. Warm the ham hock broth before using.

Food & Wine

Ingredients

• 2 lb. italian sausage
• 12 small mozzarella balls
• 1 large (28 oz.) can diced tomatoes
• 1 container store bought pesto
• 1/4 cup white wine
• pinch crushed red pepper flakes
• fresh basil (optional)
• 1 lb. whole wheat pasta

Preparation

Divide sausage into 12 parts, wrap it around the cheese balls. Cover a baking sheet with olive oil. Bake meatballs at 350 for 45 minutes (or so) – keep an eye on them, you’re looking for browned but not overcooked. Heat tomatoes w/ pesto, wine, red pepper flakes, heat through and cook gently for a while. Gently blend the whole thing with an immersion blender to break up the big chunks. Optionally top with a little chopped fresh basil. Serve the whole thing with whole wheat pasta. Oven-roasted broccoli is great on the side, as are fresh greens.

Mom

Ingredients

• Ground venison and ground pork, in a 3-to-1 ratio [CP: I used 1 lb. / 1/3 lb.]
• 3/4 cup bread crumbs
• 1 cup Parmesan cheese, shredded
• 1 medium onion, diced
• 2 teaspoons basil
• 2 teaspoons oregano
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 tablespoon pepper
• Olive oil

Preparation

Sautee the onion until translucent, cool. Mix all ingredients. Sautee meatballs in olive oil, browning on 4 or so sides to make sure they’re cooked through. Serve with pasta. [CP: I did this with white wine cream sauce, and it was wonderful – reminiscent of all the good things about Swedish meatballs.]

T. Edward Nickens, Field and Stream

Ingredients

• 2 tablespoons butter
• 4 teaspoons minced shallots
• 1/2 cup white wine
• 1 pint heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• Salt and pepper to taste

Preparation

Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Organic Authority

Ingredients

• 8 oz. Shanghai-style noodles (cu mian) or udon
• 2 Tbsp. vegetable oil
• 12 oz. ground pork
• salt and pepper
• 2 Tbsp. chopped peeled ginger
• 3/4 c. chicken stock
• 2 Tbsp. (or less) chili oil [this is where to control the heat]
• 2 Tbsp. red wine vinegar
• 2 Tbsp. soy sauce
• 2 tsp. tahini
• 1 tsp. Szechuan peppercorns
• Pinch sugar
• 2 Tbsp. chopped roasted peanuts
• 2 Tbsp. thinly sliced scallions

Preparation

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Serves 2.

Peter Chang’s Tasty 2, via Bon Appetit

Ingredients

• 3/4 pound fettuccine
• 2 tablespoons butter, divided
• 1/4 cup olive oil
• 8 garlic cloves, peeled, thinly sliced
• 2 tablespoons finely chopped fresh sage
• 1 pound sweet Italian sausages, casings removed
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 cup grated Asiago cheese (about 3 ounces)

Preparation

Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.

Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.

Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.

Bon Appetit, March 2008

Ingredients

• 1 3-ounce package pancetta (Italian bacon), chopped
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
• 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
• 1 1/2 cups low-salt chicken broth
• 4 tablespoons finely chopped fresh Italian parsley, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons crushed fennel seeds
• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Preparation

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Bon Appetit, January 2010

Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausages, casings removed
• 1/2 cup sliced pepperoncini plus 1 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 24-ounce jar marinara sauce
• 3/4 cup heavy whipping cream
• 1 pound uncooked large shrimp, peeled, deveined
• 8 ounces penne pasta
• 3 tablespoons grated Asiago cheese
• Sliced fresh basil (for garnish)
• Additional grated Asiago cheese

Preparation

Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add pepperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.

Storie Street Grille, Blowing Rock, NC

Ingredients

• 3 tablespoons olive oil
• 1 ½ cups dried gemelli pasta (or fusilli, orrechiette, really any pasta that is non-noodle-like. Different pastas may require different amounts of liquid/cooking time.)
• 1 small yellow onion, finely minced
• 2 leeks, white and light green parts only, thinly sliced
• 2 garlic cloves, finely minced
• ½ cup white wine
• 1 quart fish stock (you can use water if necessary)
• ½ pound lump crab meat
• 12 shrimp, cleaned and deveined
• juice of half a lemon
• 2 tablespoons lemon zest
• 1 tablespoon red chili flakes
• 2 handfuls of arugula

Preparation

Heat olive oil over medium heat until shimmering.

Add pasta and toast, stirring frequently, until it just begins to turn light brown.

Add onion, leeks, and garlic cloves (along with a pinch of salt and a few grinds of pepper), cooking until translucent, but with no color, about three minutes.

Add white wine and cook until almost entirely absorbed, about two minutes.

Add stock, a ladleful at a time, stirring until absorbed. Continue until you have about one more ladle to add and the pasta still has a little more bite than you want. (Don’t worry.)

Add the crabmeat, shrimp, and final ladleful of stock, along with the lemon juice, lemon zest, and chili flakes. Cook until shrimp is pink and pasta has absorbed the stock and has the right bite, approximately three minutes. Check for seasoning.

Add arugula right at the end. Toss until it begins to wilt slightly, and serve immediately.

Alain Ducasse, The Atlantic

Ingredients

• 1 1/2 pounds medium-to-large shrimp, in their shells
• Salt and ground black pepper
• Pinch cayenne
• 3 tablespoons extra virgin olive oil
• 2 medium or 1 large chopped onion
• 1 medium carrot, peeled and finely chopped
• 1 large or 3 plum tomatoes, chopped, with juice
• 1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
• 1 pound pasta, preferably fresh

Preparation

Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.

Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.

When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

New York Times, August 2007